Male Fertility Recipe: Veggie Burger

Frozen, pre-made veggie burgers suck. It’s not the idea that deserves reimagining—a burger constructed with vegetables can taste good—it’s the execution. Quite likely, your experience with veggie burgers has been unwrapping them from their plastic packaging, plunking them into a hot pan, and then choking down the whole mushy, salty mess. Condiments help. Beer is crucial. But no matter what you serve with a mass-market veggie burger, the meal never satisfies the way a beef burger does.

If you make your own veggie burgers, like chef Kyle Bailey, you’ll create a meal that’s as appealing to your grumbling gut as it is to your taste buds.

The key? Bailey leverages hearty black beans to build the burger’s base. Then, for more heft and texture, he adds cooked farro, a robust grain. Panko and egg bind the mixture. Carrots, garlic, and shallots lighten it up. The shot of balsamic lends the burger a savory richness.

Cook and serve these as you would beef burgers, though they taste great served with crisp lettuce, juicy tomato, and a swipe of mayo. So great, you may forever leave the pre-made patties in the freezer aisle.

Veggie BurgerRecipe by Kyle Bailey, executive chef of The Arsenal at Bluejacket in Washington, D.C

How to make it:
1. In a large bowl, combine all the ingredients except for the canola oil. Mix well.
2. Divide the mixture into six patties about 1-inch thick.
3. Heat the canola oil in a large grill pan or cast-iron skillet over medium-high. Add the burger patties and cook until well seared on both sides, 2 to 4 minutes per side. Makes 6 burgers.